Pot Roast Dinner

 

 

 

 

Most Sundays after church we would stop home to change, pick up our BIG, shaggy dog, and drive to my husbands parents for pot roast dinner. His brother and family would do the same.

Remembering Sunday Pot Roast Dinner with Potatoes, Carrots & Peas

How to make a delicious pot roast dinner

Rump Roast

Begin by dusting the piece of beef with flour.

To make it just like Grandmom’s, it must be Rump Roast.

Brown on all sides in oil.

Don’t forget the ends! Remove to a plate.

Adding vegetables

Chop up an onion or two.

Cook the onions until they look just like this.

Return the roast to the pot and add water (about 5-6 cups). Bring to a boil, reduce heat and simmer gently until meat is tender (about 2 1/2 to 3 hours) Lower and slower is the best.

Use the large Farberware pot (you know, the one from the set I have been using since my bridal shower so many years ago).

When fork tender, remove roast to a dish.

Cover with foil.

Grab a pound of carrots… add additional carrots because everyone loves these and a pound just isn’t enough.

Peel and slice the carrots into pieces that look just like this.

Scrub and quarter 4-5 potatoes.

Get your bottle of Kitchen Bouquet from the far back of your refrigerator. One bottle will last you most of your married life. You will want to add a couple of teaspoons to the gravy.

Cooking the vegetables

Add the carrots, potatoes, Kitchen Bouquet, about 1 tsp salt and 1/4 teaspoon pepper to the pot.

Bring to a boil, reduce heat and simmer until vegetables are fork tender.

Remove vegetables to a serving dish.

Making pot roast gravy

Since you don’t have this little aluminum cup and lid that belonged to Grandmom to shake the cornstarch and water in, you can use a cup with about 6 Tablespoons of cornstarch and 1/4 cup of cold water. (You can also use flour to thicken but it won’t make shiny gravy like Grandmom made) Stir together well and whisk it into the gravy to thicken. Cook a few more minutes.

To complete this Authentic Meal you must serve applesauce (pour straight from jar and sprinkle with cinnamon), peas (the frozen kind) and Pepperidge Farm dinner rolls (ignore that these are not Pepperidge Farm Brand).

Slicing the roast

The roast will probably fall apart when slicing, especially if it is very tender. Insert the carving fork into the top of the beef rump roast. Begin cutting slices of roast cutting across the grain of the meat. Make the slices as thin as you can, with 1/4 inch being an optimal thickness. Rump roasts will taste the most tender when the slices are very thin.

Plate up and enjoy this meal straight from your childhood!

Thanks, Grandmon ~ We miss you ♥

 
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Pot Roast

Serves 6-8

PRINT RECIPE

INGREDIENTS

• 1 beef rump roast about 3 to 3-1/2 pounds
• 2 tablespoons vegetable or canola oil
• 2 onions, sliced
• 4-5  medium potatoes, cut into chunks
• 1 pound medium carrots, halved lengthwise and cut into pieces
• Kitchen Bouquet, about 2 teaspoons, optional. This flavors the gravy and gives it a nice dark color.
• 1 tsp salt
• 1/4 teaspoon pepper
• 6 Tablespoons cornstarch
• 1/4 cup of cold water

DIRECTIONS

Heat a Dutch oven over medium high heat. Add the oil.

Blot dry the roast and add to the pot. Brown meat on all sides turning only when each side is nicely browned.

Remove the roast to a plate.

Add the onions and cook until beginning to soften and brown.

Return the roast to the pot and add water (about 5-6 cups).

Bring to a boil, reduce heat and simmer gently until meat is tender (about 2 1/2 to 3 hours) Lower and slower is the best for it to become tender.

When fork tender, remove roast to a dish and cover with foil.

Add the carrots, potatoes, Kitchen Bouquet, about 1 tsp salt and 1/4 teaspoon pepper to the pot.

Bring to a boil, reduce heat and simmer until vegetables are fork tender.

Remove vegetables to a serving dish.

For the gravy:

Combine 6 Tablespoons of cornstarch and 1/4 cup of cold water, stirring until smooth.

Slowly whisk mixture into the hot gravy, stirring constantly. Simmer another 2-3 minutes until thickened.

Slice the roast into thin slices, cutting across the grain.

Serve with peas, applesauce and soft dinner rolls.

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